Chicken Ramen

Mix the mirin, dark soy sauce, light soy sauce, cayenne and garlic in a bowl and turn the chicken in it. Leave it to marinate for at least 1 hour, or overnight in the fridge.

• 1 tbsp mirin
• 1½ tsp dark soy sauce
• 1½ tsp light soy sauce
• ¼ tsp cayenne pepper
• 1 garlic clove
• 2 boneless chicken thighs

Heat the air fryer to 200°C. Lay the chicken on the crisper tray smooth side down and cook for 10 minutes.

Mix the sugar and dark soy sauce for the glaze. Turn the chicken, brush over the glaze and cook for 8 to 10 minutes more, until sticky and cooked through, then let it rest and slice it.

• 1 tsp soft brown sugar
• 1 tbsp dark soy sauce

Meanwhile, put the stock, spring onions, garlic, ginger, chillies, light soy sauce, mirin and dried shiitake in a pan. Cover, bring to the boil, then simmer over a medium heat for 20 to 25 minutes.

• 500ml chicken stock
• 2 spring onions
• 3 garlic cloves
• 15g ginger
• 2 red chillies
• 2 tbsp light soy sauce
• 2 tbsp mirin
• 3 dried shiitake mushrooms

Lower the eggs into a pan of boiling water and cook them for 6 to 6½ minutes. Cool them under cold running water and peel them.

• 2 large eggs

Cook the noodles in boiling water for 1 minute less than the packet says. Drain them and divide them between the bowls.

• 170g dried ramen noodles

Strain the broth and return it to the pan. Slice the dried shiitake, add them with the fresh shiitake and simmer for 5 minutes until the mushrooms soften.

• 110g fresh shiitake

Toss the greens with a little soy sauce, sesame oil and the sliced garlic. Cover and microwave them in short bursts of about 1 minute until just wilted.

• ½ large bunch of pak choi or spinach
• soy sauce
• sesame oil
• 1 garlic clove

Pour the hot broth over the noodles and top with the chicken, halved eggs, greens, spring onions, radishes and chilli oil.

• 2 spring onions
• radishes or bean sprouts
• chilli garlic oil